Ingredients: |
Ingredients: 8 oz. shell pasta
2 heads of broccoli
9 T butter, melted
3 T flour
3 c milk, room temperature
1 T Dijon mustard
½ c shallot, minced
½ tsp paprika
⅛ tsp sriracha, or to taste
1 tsp salt
2 bay leaves
black pepper, to taste
1 c seasoned Panko bread crumbs
1 large egg, room temperature and whisked
12 oz shredded cheese (cheddar or other cheese of choice)
Preheat oven to 350ºF
|
Directions: |
Directions:1. Cook pasta to al dente per package; the pasta will cook further in the oven so be careful not to overcook. Continue following next steps while the pasta is cooking, then drain and set aside when time is up (usually 5-7 minutes).
2. Blanch whole broccoli heads for three minutes, then remove from heat and drain well. Chop the florets and set aside.
3. Melt 6 Tbsp. of the butter to start a roux. Once melted, whisk in the flour until the mixture is thickened and there are no lumps.
4. Slowly whisk the room temperature or warm milk into the pot until well blended. Whisk in mustard, minced shallots, paprika, sriracha, salt, and black pepper, then add the bay leaves. Let the mixture simmer uncovered for ten minutes, stirring occasionally.
5. While the mixture is simmering, melt the remaining 3 Tbsp. of butter in a small skillet over medium heat. Stir in the breadcrumbs and cook until breadcrumbs are darkened and butter is absorbed. Set aside.
6. In a small bowl, whisk room temperature egg until combined. Temper the egg by slowly whisking 1 cup of the cheese sauce into the egg, then very slowly whisk the egg and cheese mixture into the cheese sauce. Whisk continuously until fully combined.
7. Remove the bay leaves and stir in 9 oz. of the cheese.
8. Fold the cooked pasta and broccoli into the cheese mixture. Pour the combined pasta mixture into a 9x13 pan or 2-quart casserole dish.
9. Top with the breadcrumb mixture and remaining 3 oz. of cheese.
10. Bake for approximately 30 minutes, or until topping is golden brown and cheese is melted or bubbly. |
This recipe for Mac and Cheese with Broccoli is from